Tiganopsomo - Pan fried bread

Χρόνος προετοιμασίας:

20'

Ωρα μαγειρέματος:

10'

Εξυπηρετεί:

Επίπεδο:

Συστατικά

Dough

500g All-purpose flour

1 tsp salt

300g Water (room temprature)

1 tbsp White wine vinegar

1 tbsp Olive oil

8g Dried yeast- fast activated

FIlling

500g Feta

2 tbsp oregano dried

3 tbsp Olive oil

Cooking

Neutral oil

Place B. all together into a bowl and leave it for about 15 minutes.
Mix A. and then add B. to A. in different phases untill a dough forms.
Change it to a different bowl which we have greases with oil and then cover with a cling film touching the dough but not tight or with a cloth on top of the bowl not touching the dough and leave it to rest untill it doubles in size.
Transfer to a clean bench and cut into 5-8 pieces depending on your preference. With a rolling pin open the dough pieces individually and on each one crumble some feta but not too much, drizzle with some olive oil and spinkle with some oregano
fold the tiganopsomo and pinch to close them well with tha shape depending on you.
On a pan, drizzle a little bit of Neutral oil, when hot add our tiganopsomo cook only one each time untill coloured, flip and repeat untill you can pierce it with a sharp knife and it comes out clean. If you are not sure cut and see if the dough is cooked. You can also cook them in the oven in a deep tray with some oil drizzled on top.
Let it cool, serve and enjoy!